Baker Perkins will be represented by our agent Rieckermann GmbH Hanoi on stand E9 at ProPak Vietnam in Ho Chi Minh City, 9th - 11th September 2020.
We will focus on food extrusion plus the confectionery and cereal industries.
Full detail of the show can be found at www.propakvietnam.com
We will be introducing technology and equipment developed in our Innovation centre for TVP processing. We offer standard recipes utilising a variety of different proteins including soy, pea and wheat.
We will be delighted to discuss the use of any protein, either for High Moisture Extrusion Cooking (HMEC) commonly used to process fibrated products including meat substitutes such as burgers, ground/minced meat and chicken pieces; or Low Moisture Extrusion Cooking (LMEC), typically for sausages, meat balls and chicken nuggets.
We will also be stressing the widening capability and flexibility twin-screw extrusion brings to producing a variety of foods and ingredients.
Food with enhanced nutritional properties is a significant current growth area as diet awareness grows. High-quality snacks and ready-to-eat cereals form an ideal base for functional nutrition, and extrusion can be utilised to penetrate this expanding market for foods high in protein and fibre.
Proteins from wheat, dairy, soy or nuts as well as fibre can be introduced to any extruded grain-based snack in powder form; soluble fibres can be added to co-extruded products. Whole grain or multi-grain formats could also be chosen to make a positive contribution to the nutritional profile, and strengthen the ‘feel good’ factor. Cereal flakes can be fortified with vitamins, protein and fibre.
A rapidly growing business is the extrusion of ingredients and inclusions for the food industry. Typical examples include soy or grain crispy pieces that add texture and functionality to bars and dairy products; modified flours and starches that act as clean-label thickeners and emulsifiers for soups, sauces, desserts and beverages; and standard or gluten-free breadcrumb and croutons.
Baker Perkins has developed a new batch cooker for its low-output, flexible production system for the functional gummy and confectionery markets.
The new JellyCook™ batch cooker feeds a 50kg/hour ServoForm™ Mini depositor; the system brings the benefits of starch-free production to companies operating in healthcare and supplement markets with products such as gelatin gummies, pectin and carrageenan jellies, and blends.
Gummies and jellies and can be used to deliver a variety of functional ingredients including vitamins, minerals, protein, fibre, CBD, Omega-3, probiotics and energy supplements for sectors including nutraceutical, sports nutrition and pharmaceuticals.
Fully three-dimensional jellies are a high-value, high-margin segment of the fast-growing jelly market. Depositing is the only method capable of manufacturing these complex shapes at high outputs and with low production costs, and Baker Perkins' unique 3D mould technology allows rapid and low-cost shape changes.
Compared to conventional methods such as the starch mogul, die forming or cut-and-wrap, starch-free depositing provides an economic, high quality, smooth product with accurate weight, size and shape characteristics.
A complete range of unit machines combined with the process knowledge and engineering expertise to build them into reliable and flexible high-output systems enables Baker Perkins to provide lines for rotary cooking or extruding virtually every kind of ready-to-eat breakfast cereal, from traditional corn flakes to modern filled pillows.
These lines comprise standard process modules combined in different ways to make different products and can be expanded at any time with the addition of extra modules to increase output, or change or extend the product range.
New systems for granola production
The granola market is expanding rapidly, and Baker Perkins has developed a series of complete systems to make a variety of either baked breakfast cereal or bars.
The latest development is new equipment to make crunchy granola bars; it extends an equipment range which already includes regular granola bars and baked granola cereal.
There is significant growth potential in the bar market. In addition to granola bars, Baker Perkins uses wirecut technology to make a variety of fruit filled, energy, cookie and breakfast bars.
The key to sustained growth and market share is to continually add interest and variety, and Baker Perkins offers proven equipment that enables imaginative manufacturers to extend their product range. Baker Perkins' patented TruClean wirecut allows filled bars to be produced with an unlimited variety of sweet and savoury fillings, including low fat options.
Baker Perkins has completed new design projects across the range, including a patented servo-driven wirecut, an automatic weight control system for wirecuts, a new rotary moulder and HiCirc oven, and an encapsulation system for filled cookies and bars.
These latest additions to our range of machinery and systems for producing every conceivable type of soft and hard biscuit, cookie and cracker, can transform performance, minimise costs and add brand new products to a range.
New technology that makes high-speed mixing possible in any climate on Tweedy™ systems is particularly relevant to Vietnam. The Tweedy™ SuperCool mixer incorporates an enhanced cooling jacket to reduce the temperature rise during mixing by up to 5.5°C. This enables it to be used in almost every climate without the need for complex and costly ice addition or flour cooling.
Baker Perkins’ market leading bread mixing and forming equipment is based on over 100 years experience of the specialist needs of high-output bakeries. Typically installed as an integrated, automated line in tin and pan bread plant bakeries, the equipment is also suitable for many other bakery and hearth bread products.
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